Zucchini donuts
6 servings
90 minutes
Zucchini donuts are an exquisite blend of fresh vegetables and delicate cheese aroma inspired by traditional Greek cuisine. In these crispy, golden balls, zucchini harmoniously combines with potatoes, soft feta cheese, and aromatic herbs. The dish has a light airy texture due to the addition of eggs and flour, while frying gives it an appetizing crust. Originally such vegetable snacks appeared in sunny Greece where locals use seasonal products to create simple yet delightful treats. The donuts pair perfectly with classic tzatziki or sour cream, enhancing their freshness and adding depth to the flavor. They can be served as an appetizer, a side dish to the main course or as a standalone treat on a festive table. This is a true gastronomic delight wrapped in the aromas of the Mediterranean coast.
1
Prepare the ingredients.
2
Clean the zucchini and potatoes. Grate them on a large grater.
- Zucchini: 1 kg
- Potato: 500 g
3
Mix the grated zucchini and potatoes by hand.
4
Cut the onion in half. Grate half on a very fine grater, add to the vegetables, and mix everything. Salt to taste.
- Onion: 1 head
5
Place the minced meat on a sieve, cover with cheesecloth, press down with a weight, and leave to drain for an hour. If short on time, wrap the minced meat in cheesecloth and squeeze it well by hand.
- Zucchini: 1 kg
- Potato: 500 g
6
Finely chop half an onion.
- Onion: 1 head
7
Chop the cheese finely.
- Brynza cheese: 400 g
8
Mix onion, olive oil, eggs, 5 tbsp of flour, chopped parsley, and oregano. Add cheese and gently mix again without crushing it.
- Onion: 1 head
- Olive oil: 50 ml
- Chicken egg: 3 pieces
- Wheat flour: 120 g
- Chopped parsley: to taste
- Dried oregano: to taste
- Brynza cheese: 400 g
9
Add the vegetable mince in portions and mix in several batches.
- Zucchini: 1 kg
- Potato: 500 g
10
Pour refined oil into a thick-walled pot and heat to 180 degrees. With wet hands, form small balls from the minced meat and coat them in flour.
- Vegetable oil: 1 l
- Wheat flour: 120 g
11
Fry the donuts in the fryer, no more than 6 at a time.
- Vegetable oil: 1 l
12
Place the donuts on a paper towel to drain excess fat.
13
Serve with tzatziki sauce or sour cream.
